Deleterious effects of prolonged warming of meals on ascorbic acid content and iron absorption.
Hallberg Leif | Rossander Lena | Persson Helle | Svahn Elisabeth
Extract: The content of ascorbic acid of meals kept warm at 75 degrees Centigrade for 4 hours was markedly reduced. Most of this reduction occurred during the 1st hour. The content of ascorbate closely correlated with nonheme iron absorption, and, thus the prolonged warming of meals significantly depressed nonheme iron bioavailability. This depression could be completely abolished by chemically restoring the ascorbate content of the heated meals. The implications of these findings for iron nutrition in industrialized societies are discussed. (author).
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